- Temperature Control: Monitoring is required to be conducted. Refrigeration gauges are to be kept securely fastened inside all refrigeration units - easily to view. Service sushi storage cooler - gauge does not appear to be accurate - replace. Discussed blockage of air flow in this cooler. (ie: large containers being stacked in front of vents) Internal monitoring of cooked food items is to be conducted. Probe style temperature gauge is noted on site - ensure all cooks/staff are trained.
- Manual Dishwashing: 4 Step Method reviewed. (ie: wash/rinse/sanitize) Sign posted.
- Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer.
- Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. (ie: 3-4 hour intervals) Items are to be air dried and stored in a sanitary manner.
-> Wiping cloth storage reviewed. Strong. Cloths, used on food contact surfaces, are to be kept stored in a sanitizer at all times. Too many cloths noted. Removed.
- Food Storage: Ensure all food/ingredients are being stored in covered, food grade containers. No double stacking of storage containers are permitted without the use of tight fitting lids. (ie: Saran wrap) No cooked food items are permitted to be stored next to dishwash sink. (ie: dirty area) Cooked food/garlic in oil mixture - not to be stored at room temperature for longer than 2 hour intervals.
- Chemical storage: Ok.
- Sanitary Facilities: Ok. Single use towels/liquid soap noted at all handsinks.
- Staff hygiene: Discussed - no bare hand contact with cooked food items permitted.
- Wash hands: Before handling food. After using the toilet. When hands are dirty. After touching soiled items such as dirty plates or garbage.
- Sanitation: Cleaning of "hard to reach" areas (ie: behind freezer, behind/around cooking equipment, shelves, etc.) are to be conducted routinely. This is part of an effective "rodent Control" program.
- Ice bin: Not being used.
- Meat slicer cleaning and disinfection discussed.
- Sushi Safety discussed. Made daily. Refrigerated holding.
- Garbage,Recycling and Composting Storage: All items are to be kept stored in covered, rodent proof containers.
- Pest Control: Monitoring required. As discussed, Sanitation is part of an effective rodent control program.
- Food Safe trained staff on site.
- Food Safety Plan and Sanitation Plan is to be kept on site for review. Generic template posted.
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